Herb-Roasted Oven Fries

Freshly dug potatoes have so much going for them in terms of taste and texture, it's never easy to pinpoint only one attribute, but I especially like how beautifully they roast. they are so moist that after a short time in the oven, they are just perfect. I cut the potatoes into slices rather than wedges so that more of the surface comes into contact with the hot pan and the final result is crisp perfection. Be sure the pan is hot when adding the potatoes so that they sear immediately. I weave herb stems among the potatoes for optimal flavor and to reduce the labor (no pulling leaves from the stems or chopping).

Ingredients

6 medium-large Yukon Gold potatoes, cut into ½ inch thick slices
grapeseed or canola oil
salt and freshly ground black pepper
6-8 fresh rosemary sprigs and 3 inches long
6 fresh sage sprigs, each with 3 to 5 leaves
1 small yellow onion, finely diced

Procedure

1. Put a large cast-iron skillet (or any other large oven proof pan you have) in the oven and preheat the oven to 400 degrees

2. In a large bowl, lightly mist the potatoes with oil (or gently rub the potatoes with oil to coat), sprinkle with salt and pepper, and toss to mix.

3 Meanwhile, lightly spray (or put the oil on your hands and gently coat the herbs by rubbing) the rosemary and sage sprigs with oil and set aside.

4. Remove the hot skillet from the oven and lay the potatoes in the skillet, arranging them in as close to a single layer as possible. Roast for about 15 minutes, or until the potatoes are browned on one side.

5. Turn the potatoes over and sprinkle evenly with the onion. "Weave" the rosemary and sage sprigs between the potatoes and return the skillet to the oven. Cook, turning the potatoes and herbs occasionally, for about 15 minutes longer, or until the potatoes are browned and cooked through.

6. Season the potatoes to taste with salt and pepper. Stack the potato slices, with the herbs between them, on a warmed platter and serve.

Serves 4.

From Homegrown Pure and Simple, by Michel Nischan.

Last updated: June 2, 2007